Halwai wali mithai ghar pe / Ghamu Saran / What is the secret to making soft barfi?

Ingredients

• 500 g Semolina (Suji) (Fine semolina, sifted)
• 500 g Gram Flour (Besan) (Sifted)
• 250 g Ghee (Clarified butter, unsalted)
• 1500 g Granulated Sugar (White sugar)
• 250 ml Water (Filtered water, roughly half the measuring box used for suji/besan)

Instructions

1. Gather and Measure Ingredients

   Measure 500 g semolina, 500 g gram flour, 250 g ghee, 1.5 kg sugar and 250 ml water. Keep everything within arm’s reach.

   Time: PT5M

2. Prepare the Sugar Syrup

   In the large kadhai, combine the sugar and water. Heat over medium flame, stirring until sugar dissolves. Continue cooking until the syrup reaches a single‑thread consistency (about 108‑110 °C).

   Time: PT10M

   Temperature: Medium heat

3. Add Ghee, Semolina and Gram Flour

   Reduce heat to low. Stir in the ghee, then gradually add the semolina and gram flour, mixing continuously to avoid lumps. Cook for about 8‑10 minutes until the mixture turns glossy and starts to leave the sides of the pan.

   Time: PT10M

   Temperature: Low heat

4. Combine with Syrup and Finish Cooking

   When the flour‑ghee mixture is well incorporated, pour the hot sugar syrup into the pan. Stir quickly; the mixture will thicken fast. As soon as it pulls together into a mass, turn off the heat.

   Time: PT5M

5. Set the Barfi in a Mold

   Grease the flat tray or barfi mold with a thin layer of ghee. Transfer the hot mixture into the mold, spreading evenly with the spatula. Smooth the top.

   Time: PT5M

6. Cool and Cut

   Allow the barfi to cool at room temperature for 15‑20 minutes, then refrigerate for another 10 minutes to firm up. Once set, cut into diamond or square pieces.

   Time: PT20M

Nutrition Facts

Calories

400

Protein

5 g

Carbohydrates

70 g

Fat

12 g

Fiber

1 g